A recipe from Nigerian cookbook ” Hibiscus” by Lope Ariyo.
Ingredients
- 2 tablespoons coconut oil melted, plus extra for frying
- 2 tablespoons fresh lemon juice
- 1 teaspoon crushed chilli flakes
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 tablespoon fine-cut dried hibiscus petals
- 1 tablespoon sumac
- 1 teaspoon dried tarragon
- 1 shallot finely sliced
- 500 g raw king prawns
- salt
- black pepper
- teaspoon dried tarragon
- shallot finely sliced
- g raw king prawns
- salt
- black pepper
Servings:
Instructions
- In a small bowl, mix the melted coconut oil, lemon juice, chilli flakes, onion granules, ginger, coriander, hibiscus, sumac and tarragon to form a marinade for the prawns. Add salt and pepper to taste, then coat the prawns evenly with the hibiscus and sumac mix.
- Melt the extra coconut oil in a small frying pan over a medium heat and add the shallot. Fry for roughly 3 minutes until the shallot starts to soften. Shake any excess marinade from the prawns before adding to the pan. Cook for roughly 4 minutes, stirring constantly, until cooked through.
- Plate the prawns and serve immediately.
Share this Recipe
Powered byWP Ultimate Recipe